One Pot Shawarma Chicken and Rice
This pressure cooker one-pot shawarma chicken and rice recipe delivers bold, spiced flavor with minimal effort—perfect for cozy, satisfying weeknight dinners.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 6 boneless skinless chicken thighs trimmed and ready for seasoning
- paprika smoked and regular
- cumin
- coriander
- chilli flakes
- cardamom
- turmeric
- 1.5 tablespoons lemon juice fresh or bottled
- 1 tablespoon olive oil
- 1 white onion medium, thinly sliced
- 3 cloves garlic minced, fresh or jarred
- 1 cup long grain rice
- 2 cups hot chicken stock
- fresh parsley chopped, for garnish
- dried dill for garnish
- salt and pepper to taste
Instructions
Instructions
- Mix all spices with lemon juice and olive oil in a large bowl. Toss in the chicken thighs and coat well. Let sit for at least 15 minutes.
- Turn pressure cooker to sauté mode, add olive oil, then cook sliced onions until translucent.
- Add minced garlic and cook for 1 minute.
- Add chicken thighs, sear both sides until golden brown (about 3-4 minutes each). Remove and set aside.
- Add uncooked rice to the pot and stir to coat with the remaining spices and fat.
- Pour in hot chicken stock and gently scrape the bottom of the pot to deglaze.
- Place chicken thighs back on top of the rice. Close the lid and set float valve to seal.
- Cook on high pressure for 8 minutes.
- Allow natural release for 10 minutes, then quick release the remaining pressure.
- Carefully open the lid, garnish with parsley and dill, fluff rice, and serve.
Notes
Use fresh herbs for best flavor and let chicken marinate ahead for deeper taste. Store leftovers in fridge or freezer and reheat with a splash of water or stock.